Barley Risotto With Fennel And Olives

• 1 tablespoon butter
• 1 1/2 cups chopped leek, divided
• 1 cup finely chopped fennel bulb, divided
• 1/2 cup finely chopped red bell pepper
• 3/4 cup uncooked pearl barley
• 1 teaspoon fresh or 1/4 teaspoon dried thyme
• 2 garlic cloves, minced
• 3 1/2 cups fat-free, less-sodium chicken broth, divided
• 1/2 cup dry white wine
• 1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 teaspoon freshly ground black pepper
• 1/4 cup oil-cured olives, pitted and chopped
• Chopped fennel fronds (optional)

1. Melt butter in a large saucepan over medium-high heat. Add 3/4 cup leek, 1/2 cup fennel, and bell pepper; saute 5 minutes or until tender. Add barley, thyme, and garlic; cook 2 minutes, stirring constantly. Stir in 2 cups broth, and cook 10 minutes or until liquid is nearly absorbed, stirring constantly. Stir in remaining 3/4 cup leek, 1/2 cup fennel, 1 1/2 cups broth, and wine; cook until liquid is nearly absorbed, stirring frequently (about 45 minutes). Stir in the cheese, parsley, and black pepper. Sprinkle with olives; garnish with fennel fronds, if desired.

butter, fennel bulb, red bell pepper, pearl barley, thyme, garlic, chicken broth, white wine, parmesan cheese, parsley, freshly ground black pepper, oilcured olives, fennel

Taken from www.myrecipes.com/recipe/barley-risotto-with-fennel-olives (may not work)